Heat resistance, membrane fluidity and sublethal damage in Staphylococcus aureus cells grown at different temperatures
Cebrián Auré, Guillermo (Universidad de Zaragoza) ; Condón Usón, Santiago (Universidad de Zaragoza) ; Mañas Pérez, Pilar (Universidad de Zaragoza)
Resumen: In this work the influence of growth temperature (10–42¿°C) on Staphylococcus aureus heat resistance was studied, and its relationship with the ability of cells to repair sublethal damages and with membrane fluidity was evaluated. Non-linear, convex from above survival curves were obtained, and therefore a special case of the Baranyi model was used to fit them. For exponential phase cells, heat resistance did not change with growth temperature in the range between 10 and 37¿°C, but cells grown at 42¿°C were significantly more resistant, showing D58 and shoulder length (sl58) values 2.5 and 4 times greater than the others, respectively. For stationary growth phase cells, an increase in growth temperature above 20¿°C resulted in an increase in D58 values, and cells grown at 42¿°C also displayed the highest D58 and sl58 values. The increased heat resistance at 58¿°C of stationary growth phase cells grown at higher temperatures was coincident with the appearance of a higher proportion of sublethally damaged cells capable of recovery and outgrowth in non-selective medium. Membrane fluidity was measured at treatment temperatures, and it was observed that those cells with more rigid membranes displayed greater heat resistance (Pearson coefficient¿=¿0.969***). Additionally, S. aureus cells whose membrane was fluidized through exposure to benzyl alcohol were notably sensitized against the action of heat, in a concentration-dependent manner. Results obtained in this research indicate that membrane physical state could be an important factor determining the survival capacity of bacterial cells to a heat treatment.
Idioma: Inglés
DOI: 10.1016/j.ijfoodmicro.2018.09.002
Año: 2019
Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 289 (2019), 49-56
ISSN: 0168-1605
Factor impacto SCIMAGO:
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2019-09-09-15:08:48)
Idioma: Inglés
DOI: 10.1016/j.ijfoodmicro.2018.09.002
Año: 2019
Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 289 (2019), 49-56
ISSN: 0168-1605
Factor impacto SCIMAGO:
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2019-09-09-15:08:48)
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Record created 2019-09-09, last modified 2019-09-09